Dishes and efficacy: Braised carp cooking materials: main ingredients: fresh carp 1 (about 750g), peanut oil 100g, wet starch 25g, onion 5g, soy sauce 25g, Tricholoma matsutake 15g, cooking wine 25g, ginger 5g and monosodium glutamate 65438+. The characteristics of braised carp are yellow, tender, fragrant and juicy. : 1. Wash fresh carp, remove scales and gills, cut it with a knife at the abdominal node, remove internal organs, wash off blood foam, and cut both sides with 5 knives. 2. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicle, peel the scallion, wash it and cut it into filaments; Wash ginger, peel and slice. 3. Put peanut oil in the pot and heat it over high fire. When the order is slightly different, fry the whole carp until both sides are yellow, then cook the cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, boil over low heat, add scallion, monosodium glutamate, sesame oil and pepper, and serve.